Food preparation system and method

ABSTRACT

A system and method for the preparation of food is provided. The system utilizes a nutritional information module which allows nutritional information to be aggregated for an entire menu along with portion information and the ability to adjust serving weight by preferred caloric value for any individual recipe. The system also utilizes a scheduler module which compiles task information for any individual recipe items per paragraph. The schedule module may have any plurality of different task times including a passive task time and/or an active task time and may time stamp the time it takes to prepare any specific recipe. The schedule may compile cook information and store information in a memory bank for analysis of the individual cook&#39;s cooking style and cook time. Moreover, the system may also provide a feedback module which uses personal time co-efficients to predict how long it should take for any particular menu choice preparation. Additionally, the system may include any of a recipe data module, organizer module, shopping assistant modules and a recommendation module to help the individual cook decide of menu pairings for any particular recipe as well as source and purchase recipes, required ingredients, and required cookware and utensils.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Patent Application No. 61/347,680, filed May 24, 2010 entitled “Food Preparation System and Method,” and U.S. patent application Ser. No. 13/114,820, filed May 24, 2011 entitled “Food Preparation System and Method,” which issued as U.S. Pat. No. 9,552,461 and is incorporated herein by reference in its entirety.

FIELD OF THE INVENTION

The field of the invention is for the preparation of food. More specifically, the field of invention is for a system and method for scheduling and methodology for preparing a meal.

BACKGROUND

Preparing meals for a family can be very stressful, especially for individuals and families where both parents work full time. Preparing a meal for a family may often times lead to families going out to eat instead of preparing meals at home. The problem with eating outside the home, is that often times, the meals prepared at restaurants make use of processed foods that are neither healthy or calorie efficient. Nutritional information is often unknown and caloric intake is usually greatly increased over what would normally be prepared and consumed in the home.

When individuals do prepare meals in the home, often times the meals are pre-prepared from a package that is bought at a grocery store. While this type of food preparation can be easier and faster for the individual users, especially for families with little time to prepare food, the problems with these types of pre-prepared foods are that they are often similar to restaurant style food in that they are very much processed foods, with high caloric counts and with low nutritional value. Additionally, these pre-prepared foods can often be more expensive than the sum of their ingredients.

Another avenue that many individuals and families may prefer is to cook fresh meals utilizing fresh ingredients which allows for portion control, efficient use of nutritional value and proper caloric intake. While this type of cooking is more ideal and much more valuable, the downside to preparing fresh meals is that it requires fresh produce, whereby the individual user would need to purchase all the proper ingredients from a grocery store prior to preparing a meal for the family. Additionally, because all the ingredients need to be fresh, the preparation time is greatly increased because each ingredient may require prep work prior to introduction into the meal. Moreover, ingredients by themselves do not guarantee a good meal. Typically, the individual user will need some type of recipe to follow in order to prepare a good tasting meal. However, following a recipe or having all the correct ingredients for any particular recipe may be challenging for any specific individual. For example, many people are good at following recipes and following it quickly. However, for many individuals, it may take considerably more time to follow, learn and prepare a specific recipe. The dramatic difference in efficiency between the beginner and expert chef makes prep time predications extremely error prone. For example, although it should take an individual thirty minutes to prepare a particular recipe, some individuals may require much more time for the same recipe because of their particular cooking style or even distractions while they are cooking. So, what may look like an easy, quick cooking recipe may turn into a long and laborious process for some people.

Therefore, a need exists for a new and improved system and method to help individuals access cooking styles and preparation times. More specifically, what is needed is a new and improved system and method which allows individuals to view nutritional values associated with any particular menu or meal plan and utilize a user's recipe execution speed feedback in order to provide a personalized prediction of how long it will take to prepare any given menu. Moreover, a system and method is needed to organize recipe information including necessary ingredients and recommendations for accompanying dishes, drinks, desserts and the like.

SUMMARY OF THE INVENTION

The present invention provides a system and method for preparation of food. The system utilizes a nutritional information module which allows nutritional information to be aggregated for an entire menu along with portion information for any individual recipe. The system also utilizes a scheduler module which compiles task information for any individual recipe instruction. The schedule module may have a plurality of different task times per paragraph including a passive task time and/or an active task time with a task window for cooking time flexibility and may time stamp the time it takes to prepare any specific recipe. The schedule may compile cook information and store information in a memory bank for analysis of the individual cook's cooking style and cook time. Moreover, the system may also provide a feedback module which uses personal time co-efficients to predict how long it should take for any particular menu choice preparation. Additionally, the system may include any of the recipe data module, organizer module, shopping assistant modules and a recommendation module to help the individual cook and decide menu pairings for any particular recipe.

Among the many different possibilities contemplated, the system may allow for more efficient use of a food preparers time.

In an exemplary embodiment of the present invention, a food preparation system, the system comprising: a nutritional information module integrated into memory storage of a computing device; the computing device having at least a microprocessor and a storage drive; a scheduler module incorporated and stored in the storage device; and a feedback module.

In an exemplary embodiment, wherein said nutritional information module allows for adjustment of portions and caloric values based on ingredients input into the module.

In an exemplary embodiment, wherein said nutritional information module further aggregates the caloric and nutritional information for any particular menu choice.

In an exemplary embodiment, wherein said schedule module informs an individual of time needed to execute any specific paragraph of a recipe.

In an exemplary embodiment, wherein said schedule module has a passive task time module which provides additional time to complete any recipe task.

In an exemplary embodiment, wherein said feedback module includes a personal time co-efficient to predict the length of time to complete any specific paragraph of a recipe the user has never executed before.

In an exemplary embodiment, wherein any of a recipe data module, an organizer module, and a shopping assistant module.

In an exemplary embodiment, a recommendation module for recommending menu pairings, beverage pairings and dessert pairings for a particular recipe designated by an individual user.

In an exemplary embodiment of the present invention, a system for the preparation of food comprising: a processor; memory storing instructions that cause the processor to: aggregate nutritional information for an entire menu along with portion information; adjust serving weight by preferred caloric value for an individual recipe; compile task information for individual recipe items cook information; store information in a memory bank for analysis of an individual cook's cooking style and cook time; and predict a personal time co-efficients to predict how long it should take for any particular menu choice preparation.

In an exemplary embodiment, wherein the memory stores an instruction causing the processor to adjust portions and caloric values based on ingredients input into the system.

In an exemplary embodiment, wherein the memory stores an instruction causing the processor to aggregate the caloric and nutritional information for any particular menu choice.

In an exemplary embodiment, wherein the memory stores an instruction causing the processor to inform an individual of time needed to execute any specific paragraph of a recipe.

In an exemplary embodiment, wherein the memory stores an instruction causing the processor to provide additional time to complete any recipe task.

In an exemplary embodiment, wherein the memory stores an instruction causing the processor to predict the length of time to complete any specific paragraph of a recipe the user has never executed before.

In an exemplary embodiment, further comprising any of a recipe data module, an organizer module, and a shopping assistant module.

In an exemplary embodiment, wherein the memory stores an instruction causing the processor to recommend menu pairings, beverage pairings and dessert pairings for a particular recipe designated by an individual user.

In an exemplary embodiment, a method for the preparation of food comprising: aggregating nutritional information for an entire menu along with portion information; adjusting serving weight by preferred caloric value for an individual recipe; compiling task information for individual recipe items cook information; storing information in a memory bank for analysis of an individual cook's cooking style and cook time; and redirecting a personal time co-efficients to predict how long it should take for any particular menu choice preparation.

In an exemplary embodiment, providing a recipe data module, organizer module, shopping assistant modules and a recommendation module to help the individual cook decide of menu pairings for any particular recipe as well as source and purchase recipes, required ingredients, and required cookware and utensils.

In an exemplary embodiment, providing time stamping the time it takes to prepare any specific recipe.

In an exemplary embodiment, wherein the compiling task information for any individual recipe items step is based on each paragraph of the recipe.

In an exemplary embodiment, a system and method is provided for the preparation of food whereby the system includes a nutritional information module.

In yet another exemplary embodiment, a system and method is provided for the preparation of food whereby the system includes at least a scheduler module.

Still another exemplary embodiment is to provide a system and method for preparation of food whereby the system allows for delicious and healthy meals that are easy to prepare and guide the preparer through the cooking process.

In another exemplary embodiment, a system and method is provided for the preparation of food whereby the system allows the individual user to select and pair recipes and beverages when planning menus and meal plans.

Yet another exemplary embodiment is to provide a system and method for the preparation of food whereby the system allows the individual user to understand and adjust nutritional balances depending on the dietary restrictions or concerns of that individual user.

In yet another exemplary embodiment, a system and method for the preparation of food is provided whereby the system may allow the individual preparer to find and purchase the required ingredients, cookware, utensils and other tools required to prepare the desired food.

Still another exemplary embodiment is to provide a system and method for preparation of food whereby the system utilizes proprietary software stored in memory of a device such as a computer, hand-held, cellular phone, portable computing device and the like whereby the content may be downloaded to the device and utilized by the user where desired.

In another exemplary embodiment, a system and method is provided for the preparation of food whereby the system allows for the development of taste profiles depending on the feedback given to the system.

In an exemplary embodiment, a system and method is provided for the preparation of food whereby the system includes a feedback module which allows information to be input into the system by the individual preparer based on the preferences of that individual preparer.

Yet another exemplary embodiment is to provide a system and method for the preparation of food whereby the system includes a feedback module which provides feedback information to the preparer to access their preferences and timing to allow for preferred menus, preparation time, recipes and the like to be provided to the individual user.

Still another exemplary embodiment is to provide a system and method for preparation of food whereby the system allows the individual user to browse and purchase individual recipes from a remote server location.

In another exemplary embodiment, a system and method is provided for the preparation of food whereby the system may provide a user course, pairing or skill level to recommend specific menus or foods that will be easier or more difficult depending on information from that individual user.

Yet another exemplary embodiment is to provide a system and method for the preparation of food whereby the system may access remote location menus, recipes to provide menu pairings, along with beverage selections and other information to provide help to the individual food preparer depending on preferences and user inputted information.

Still another exemplary embodiment is to provide a system and method for preparation of food whereby the system utilizes a nutritional information module which may allow for alteration of servings so that the user will not have to adjust the necessary volumes while preparing a meal.

Still another exemplary embodiment is to provide a system and method for preparation of food whereby the system may utilize a schedule module whereby the user may create a menu and add recipes to create multiple course meals showing the critical path by blending and sorting each paragraph element of multiple recipes in the most efficient order.

Additionally, in an exemplary embodiment, a system and method for preparation of food is provided whereby the system may have a task window feature whereby the task window is bounded by the earliest time as task can be started, and produce an acceptable serving, and the start of the next dependent task. More flexible tasks can be rescheduled to earlier point in time. As servings scale the active time grows. If it overflows the task window a bottleneck is flagged. All or a portion of any task can be reassigned to another chef.

In another exemplary embodiment, it is contemplated that the system may be configured for the individual food preparers preferences.

In yet another exemplary embodiment, it is contemplated that the system and method may have a recipe data module.

A further exemplary embodiment contemplates that the system may have any of the organizer module, a shopping assistant module and the like.

In yet another exemplary embodiment, a system and method for the preparation of food is provided whereby the system may allow for recommendations to be made based on other users who pair the particular menu options.

In another exemplary embodiment, it is contemplated that the system may have a recommendation module which may combine menu options including different dishes, beverages, desserts and the like.

Further, a contemplated exemplary embodiment of the system is to allow the individual user to mix and match menu options as desired.

Additionally, in an exemplary embodiment, a system and method for the preparation of food is provided whereby the system provides at least a feedback module which uses personal time co-efficients to predict the length of time to prepare specific recipe and/or dish.

In yet another exemplary embodiment, it is contemplated that a system and method for the preparation of food may be provided whereby the system may schedule and inform the individual user when it is the appropriate time for any one cooking procedure.

Yet another exemplary embodiment of the present invention may be a system and method for the preparation of a food dish whereby the system allows for configuration of the system depending on individual user needs.

In an exemplary embodiment of the present invention, a system and method for the preparation of a food product is provided whereby the system may allow for download and viewing of appropriate task functions as desired by the individual user.

In yet another exemplary embodiment another generate a shopping list with ingredients called to the number of servings and serving size.

In yet another exemplary embodiment scale the final serving weight of any recipe by adjusting the number of desired calories per serving.

In yet another exemplary embodiment use the user's location to find venders of all the required ingredients in the shopping list.

In yet another exemplary embodiment find and appoint a default list of multiple ingredient vendors searching for each item in the vender's inventory in descending preferred order.

In yet another exemplary embodiment the system or method provides for purchasing the shopping list items from the application for one of three fulfillment methods: Mail order, pick up, or delivery.

In yet another exemplary embodiment, assign any vender as the default vender for any specific ingredient.

Various objects, features, aspects and advantages of the present invention will become more apparent from the following detailed description of preferred embodiments of the invention, along with the accompanying drawings in which like numerals represent like components.

BRIEF DESCRIPTION OF THE DRAWING

A more particular description of the present disclosure will be rendered by reference to specific embodiments thereof that are illustrated in the appended drawings. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. Example embodiments of the invention will be described and explained with additional specificity and detail through the use of the accompanying drawings in which:

FIG. 1 is a schematic of a system in an exemplary embodiment.

FIG. 2 is a schematic of another system in an exemplary embodiment.

FIG. 3 is a flowchart illustrating an example method of an exemplary embodiment.

DETAILED DESCRIPTION OF SELECTED EMBODIMENTS

Reference will now be made to figures wherein like structures will be provided with like reference designations. It is understood that the drawings are diagrammatic and schematic representations of exemplary embodiments of the present invention, and are neither limiting nor necessarily drawn to scale. For clarity it is to be understood that the words “including,” “has,” and “having,” as used herein, including the claims, shall have the same meaning as the word “comprising.”

FIG. 1 is a schematic of the system 100 in an exemplary embodiment. In the illustrated embodiment, the system 100 for preparation of food utilizes a nutritional information module 102 which can allow nutritional information to be aggregated for an entire menu along with portion information for any individual recipe. In an exemplary embodiment, the nutritional information module 102 is integrated into a memory storage of a computing device. The memory storage can be volatile such as DRAM, SRAM or other types of memory in development. In some examples, memory storage can also be flash memory or non-volatile such as ROM, PROM, EPROM, EEPROM, or other non-volatile memory. It may be preferable to use volatile memory or perhaps flash so that nutritional information module 102 might be updated as needed. Memory storage of a computing device can also include hard disk storage or any of the various other disk storage, cloud based storage, web based storage, or other types of computer storage, both local and geographically distant.

In one example embodiment the nutritional information module 102 allows for adjustment of portions and caloric values based on ingredients input into the module. Such a nutritional information module 102 may further aggregate the caloric and nutritional information for any particular menu choice. The nutritional information module 102 may allow nutritional information to be aggregated for an entire menu along with portion information and the ability to adjust serving weight by preferred caloric value for any individual recipe. The nutritional information module 102 may also allow for alteration of servings so that the user will not have to adjust the necessary volumes while preparing a meal. In an exemplary embodiment is to provide a system and method for preparation of food whereby the system utilizes a nutritional information module which may allow for alteration of servings so that the user will not have to adjust the necessary volumes while preparing a meal.

The illustrated embodiment includes a scheduler module 104 which may be incorporated and stored in the storage device. An example scheduler module 104 can compile task information for any individual recipe items. Additionally, the schedule module 104 may have any plurality of different task times including a passive task time 106 and/or an active task time 108 and may time stamp the time it takes to prepare any specific recipe. The schedule 104 may compile cook information and store information in a memory bank, e.g., a memory storage of a computing device, for analysis of the individual cook's cooking style and cook time.

In an exemplary embodiment, it is contemplated that a system and method for the preparation of food may be provided whereby the system may schedule and inform the individual user when it is the appropriate time for any one cooking procedure.

The illustrated embodiment also includes a feedback module 110. The feedback module 110 can provide feedback information to the preparer to access their preferences and timing to allow for preferred menus, preparation time, recipes and the like to be provided to the individual user. The feedback module 110 can also use personal time co-efficient to predict the length of time to prepare specific recipe and/or dish. For example, in an exemplary embodiment, the feedback module 110 can allow information to be input into the system by the individual preparer based on the preferences of that individual preparer. The feedback module 110 might allow for predicting the length of time to complete any specific paragraph of a recipe the user has never executed before. The feedback module 110 may also provide for the development of taste profiles depending on the feedback given to the system. In an exemplary embodiment, provides a system and method for preparation of food whereby the system may utilize a schedule module whereby the user may create a menu and add recipes to create multiple course meals showing the critical path by blending and sorting each paragraph element of multiple recipes in the most efficient order.

The illustrated embodiment also includes a recipe data module 112, organizer module 114, shopping assistant module 116 or modules and a recommendation module 118 to help the individual cook decide of menu pairings for any particular recipe as well as source and purchase recipes, required ingredients, and required cookware and utensils.

The recipe data module 112 may be used to store recipe data and can be integrated into a memory storage of a computing device. The organizer module 114 can be integrated into a memory storage of a computing device and may be used to organize menu pairings, purchases, ingredients, etc. The shopping assistant module 116 can be used to generate shopping lists. In yet another exemplary embodiment, it is contemplated to generate a shopping list with ingredients called to the number of servings and serving size. In some embodiments, the system may include an inventory list so that items that are not already owned might not be added to the shopping lists. In some example systems the inventory might keep track of items that have passed the “best before date” such that fresh ingredients might be purchased. The shopping assistant module may also be integrated into a memory storage of a computing device. The recommendation module 118 may track a user or users feedback regarding previous recipes such that the system may make recommendations regarding other recipes. These recipe recommendations might include recommendations regarding main dishes and side dishes. Some may be based on the main ingredient, e.g., chicken, beef, fish, etc.; food origins, e.g., “American food,” “Mexican food,” “Italian food,” etc.; or herbs and spices used in the recipe or a combination of these. For example, a user might have a history of liking chicken and other chicken recipes might be recommended. A user might have a history of liking a specific herb, spice, or some combination of herbs and/or spices. Thus recipes using these herbs and/or spices might be recommended.

One example embodiment may allow for recommendations to be made based on other users who pair the particular menu options. This can be done by the recommendation module which may also combine menu options including different dishes, beverages, desserts and the like. The system may also allow the individual user to mix and match menu options as desired.

The illustrated embodiment also includes a computing device having a microprocessor 120. The computing device can be a personal computer such as a desktop computer or laptop computer. Alternatively, the computing device might be a smart phone, handheld device, or other processor based computing system. Further, the processor might be a microprocessor or other processing circuitry such as digital logic which might be incorporated into a programmable logic device or an application-specific integrated circuit.

FIG. 2 is a schematic of another system 200 in accordance with an exemplary embodiment. The system 202 may be a computer, hand-held, cellular phone, portable computing device and the like. The system 202 can include a microprocessor 202 that may be any of the various processors described above, for example. The processor 202 in the illustrated embodiment is connected to a memory 204 that includes data portion 206 for storage of data related to the various modules 104, 110, 112, 114, 116, 118. It will be understood that other data might also be stored in memory 204. It will also be understood that, while the figure illustrated as including sequential blocks of memory, the embodiments are not limited to any particular address ranges, orderings, data structures, etc. The memory also includes a code section 208 for storing the instructions that implement the methods described herein. Again, the embodiment is not limited to a particular address range, ordering, data structures, etc. In an exemplary embodiment the code 208 may comprise of proprietary software stored in memory 204 of a device.

Applicants also note that the systems described herein might be designed using different functional blocks. For example, some processors might also include memory on the same die as the processing circuitry to form a “system on a chip.” Other configurations of various computer systems, currently known or later developed, may also be used in conjunction with the systems and methods described herein.

In an exemplary embodiment the system may allow for download and viewing of appropriate task functions as desired by the individual user.

FIG. 3 is a flowchart illustrating an example method 300 of an exemplary embodiment. In step 302 nutritional information is aggregated for an entire menu along with portion information. For example, a system may utilize a nutritional information module which allows nutritional information to be aggregated for an entire menu along with portion information.

Nutritional information may come from a variety of sources. The recipe itself may include nutritional information. Further, a database of nutritional information on individual ingredient may be accessed. This database can be on a computer used to implement the system, stored on an external hard drive, accessed over the internet, etc. The data for such a database might be generated using a variety of sources such as the internet, grocery stores, food providers, etc. This information can then be aggregated for the entire menu.

In step 304 serving weight is adjusted by preferred caloric value for an individual recipe. For example, the portion size, e.g., weight may be modified based on, for example, desired calories such that, if a particular recipe portion has 200 calories and an individual only wishes to consume 100 calories then the portion size can be cut in half. While the example measured portions by weight, it will be understood that portions may be measured by weight, volume, or other common measures of portion size, including a combination of weight for some menu items and volume for other menu items, e.g., in the same planned meal.

In step 306 task information is compiled for individual recipe items cook information. For example, a system may also utilize a scheduler module which compiles task information for any individual recipe items per paragraph. The schedule module can have any plurality of different task times including a passive task time and/or an active task time and may time stamp the time it takes to prepare any specific recipe. The scheduler can also compile cook information and store information in a memory bank for analysis of the individual cook's cooking style and cook time.

In step 308 information is stored in a memory bank for analysis of an individual cook's cooking style and cook time. The information stored may be the information that was compiled by the scheduler. The memory may be one or more of the various forms of writable memory or data storage.

In step 310 a personal time coefficients is used to predict how long it should take for any particular menu choice preparation. For example, a system may also provide a feedback module which uses personal time coefficients to predict how long it should take for any particular menu choice preparation. Although the method has been described with respect to various functional blocks, it will be understood that the method may also be implemented without using the functional blocks described herein. For example, the functionality of the modules may be changed, shared, redistributed between different modules, or otherwise broken into different functional elements to perform the steps of the methods described herein.

Some embodiments of the method provide a recipe data module, organizer module, shopping assistant modules and a recommendation module to help the individual cook decide of menu pairings for any particular recipe as well as source and purchase recipes, required ingredients, and required cookware and utensils. These modules may provide various functionality. The recipe data module can include data associated to various recipes. These recipes might come from cookbooks, the internet, individual users, chefs, food companies, or various other sources of recipe information. In an exemplary embodiment of the present invention is to provide a system and method for preparation of food whereby the system allows the individual user to browse and purchase individual recipes from a remote server location. The data can be stored in the recipe data module. The organizer module may be used to organize various aspects of the menu and the shopping assistant modules can be used to generate shopping lists. The recommendation module can make recommendations, for example, based on individual user feedback, feedback from a large variety of users, or data from other sources. Again, it will be understood that although the method has been described with respect to various functional blocks, it will be understood that the method may also be implemented without using the functional blocks described herein.

Some embodiments of the method further comprise time stamping the time it takes to prepare any specific recipe. This data might be used to estimate time to complete other recipes and may be preparer specific. For example, some cooks may be faster than others. Accordingly, the system may use data specific to a particular cook or combination of cooks with similar cooking times on the same or similar items when calculating a time estimate.

Some embodiments of the method provide for compiling task information for any individual recipe items base on step of each paragraph of the recipe. In some cases these tasks may be broken into smaller sub-steps rather than kept as individual paragraph base steps.

Additionally, in an exemplary embodiment, a system and method for preparation of food is provided whereby the system may have a task window feature whereby the task window is bounded by the earliest time as task can be started, and produce an acceptable serving, and the start of the next dependent task. More flexible tasks can be rescheduled to earlier point in time. As servings scale the active time grows. If it overflows the task window a bottleneck is flagged. All or a portion of any task can be reassigned to anther chef.

The systems and methods described herein may allow for more efficient use of a food preparers time. An example system and method includes a nutritional information module, and a scheduler module. The system and method for preparation of food whereby the system allows for delicious and healthy meals that can be easy to prepare and guide the preparer through the cooking process. An example system allows the individual user to select and pair recipes and beverages when planning menus and meal plans. Other examples may provide suggestions to the user.

In yet another exemplary embodiment, a system and method for the preparation of food is provided whereby the system may allow the individual preparer to find and purchases the required ingredients, cookware, utensils and other tools required to prepare the desired food. This may be done by preparing a shopping list that might be taken to one or more stores to make purchase. In another embodiment, the purchases might be made by the system, e.g., over the internet or other communications system or network. The purchase might be made for local pickup, local delivery, or might be delivered over a distance using, e.g., a postal or package delivery service. For example, cookware, utensils and other tools might be shipped using the United States Postal Service. It will be understood that ingredients may generally be delivered from local providers, but that the systems and methods described herein are not limited in this way. It is not uncommon for foods, spices, or other ingredients to be shipped great distances.

For example, the system may allow for use of the user's location to find venders of all the required ingredients in the shopping list. With this information, the system may find and provide a default list of multiple ingredient vendors searching for each item in the vender's inventory in descending preferred order. In yet another exemplary embodiment, assign any vender as the default vender for any specific ingredient.

In another exemplary embodiment, a system and method is provided for the preparation of food whereby the system allows for the development of taste profiles depending on the feedback given to the system. The taste profile may be for a particular user, a particular family, or a wide range of users. For example, when a wide range of users like a particular item, this may be taken into account for future recommendations. Additionally, information for users who appear to have generally similar likes and dislikes might be used to develop a taste profile for a user.

Yet another exemplary embodiment of the present invention may be a system and method for the preparation of a food dish whereby the system allows for configuration of the system depending on individual user needs. 

What is claimed is:
 1. A food preparation system comprising: a processor communicatively coupled to one or more data portions; a memory communicatively coupled to the processor, the memory comprising: location logic configured to determine a user's location, the user's location being used to locate local food vendors; a nutrition information module integrated into the memory and configured to: aggregate nutrition information from a plurality of sources, the sources comprising any of a grocery store, food provider and internet wherein one or more caloric values may be adjusted and limited based on a user's inputted caloric value; and inventory logic configured to track items having an expiration date; wherein browsable menu pairings and beverage selections are available at a remote location; a scheduler module configured to compile task information for individual recipe items, wherein each recipe item comprises an active or a passive task time, wherein cook information comprising the user's cook time is stored in the memory; analyzing the cook information to determine a menu choice preparation time using a personal time coefficient; determining the length of time for a menu choice preparation; the nutrition module and the scheduler module communicatively coupled with a feedback module, wherein one or more taste profiles are developed for the user, wherein the location logic, the nutrition information module, the inventory logic, the scheduler module, and the feedback module are functions downloaded by the user to a hand-held device.
 2. The system described in claim 1 wherein said nutritional information module allows for adjustment of portions and caloric values based on ingredients input into the module.
 3. The system described in claim 1 wherein said nutritional information module further aggregates the caloric and nutritional information for any particular menu choice.
 4. The system described in claim 1 wherein the scheduler module informs the user of time needed to execute any specific paragraph of a recipe.
 5. The system described in claim 1 further comprising any of a recipe data module, an organizer module, and a shopping assistant module.
 6. The system described in claim 1 further comprising a recommendation module configured to recommend menu pairings, beverage pairings and dessert pairings for a particular recipe designated by an individual user.
 7. A hand-held device with a nutritional information module integrated into a memory of the hand-held device, comprising: a processor communicatively coupled with memory comprising a data portion, the data portion comprising a nutrition information module configured to: aggregate nutrition information from a plurality of sources, the sources comprising one of a grocery store, food provider and internet; adjust one or more caloric values based on a user's inputted portion size, the portion size comprising measurements by weight or volume; location logic configured to determine a user's location, the user's location being used to locate local food vendors; wherein browsable menu pairings and beverage selections are available at a remote location; a scheduler module configured to: compile task information for individual recipe items, wherein each recipe item comprises an active or a passive task time; time stamp the time to prepare a specific recipe, wherein the time stamp is used to analyze the user's cooking style and cook time; store information in the memory regarding the user's cooking style and cooking time; the nutrition information module communicatively coupled with a feedback module, the feedback module configured to provide feedback information to a preparer to access preferences and timing to allow for preferred menus, preparation time, recipes for the user; a recipe data module communicatively coupled with the feedback module and configured to: adjust serving weight by preferred caloric value for a recipe, the recipe being accessed from a database; compile task information for individual recipe items; and provide the individual cook the opportunity to browse and purchase individual recipes from a remote server location by determining the user's location, wherein the nutrition information module, the location logic, the scheduler module, the feedback module, and the recipe data module are functions downloaded by the user to the hand-held device.
 8. The system described in claim 7 wherein the memory stores an instruction causing the processor to adjust portions and caloric values based on ingredients input into the system.
 9. The system described in claim 7 wherein the memory stores an instruction causing the processor to aggregate the caloric and nutritional information for any particular menu choice.
 10. The system described in claim 7 wherein the memory stores an instruction causing the processor to inform an individual of time needed to execute any specific paragraph of a recipe.
 11. The system described in claim 7 wherein the memory stores an instruction causing the processor to provide additional time to complete any recipe task.
 12. The system described in claim 7 wherein the memory stores an instruction causing the processor to predict the length of time to complete any specific paragraph of a recipe the user has never executed before.
 13. The system described in claim 7 further comprising any of an organizer module, and a shopping assistant module.
 14. The system described in claim 7 wherein the memory stores an instruction causing the processor to recommend menu pairings, beverage pairings and dessert pairings for a particular recipe designated by an individual user.
 15. A method for the preparation of food comprising: determining a user's location; generating a shopping list comprising one or more ingredients using a shopping assistant module; determining a number of servings corresponding to the quantity of the ingredients; aggregating nutritional information using a nutritional information module for an entire menu along with portion information; compiling task information for individual recipe items, wherein each recipe item comprises an active or a passive task time; tracking items with an expiration date; time stamping the time to prepare a specific recipe, wherein the time stamp is used to analyze a user's cooking style and cook time; adjusting serving weight by preferred caloric value for an individual recipe; and predicting a personal time co-efficients to predict how long it should take for any particular menu choice preparation, wherein the determining a user's location, the generating, the determining a number of servings, the aggregating, the compiling, the tracking, the time stamping, the adjusting, and the predicting are functions downloaded by the user to a hand-held device. 